Layered teriyaki shrimp dip

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Preparation time:
10 minutes
Makes:
3 cups (750 mL)
Andreas Trottmasndorff


 
Andreas Trottmasndorff

Ingredients

  • 340 g pkg cooked peeled baby shrimp, fresh or frozen
  • 250 g block cream cheese, cut into cubes
  • 1/2 cup (125 mL) sour cream
  • 2 tbsp (30 mL) teriyaki
  • 2 tsp (10 mL) hot chili-garlic sauce
  • 1/4 cup (50 mL) chopped fresh coriander
  • pinches of salt
  • 2  celery stalks, chopped

A little teriyaki sauce and some heat from hot chili-garlic sauce adds Oriental flair to crowd-pleasing shrimp dip.

Instructions

  • If shrimp are frozen, thaw according to package directions, then pat dry with paper towel. In a food processor, whirl cream cheese with sour cream until smooth. Then whirl in teriyaki, chili-garlic sauce and 2 tbsp (30 mL) coriander. Taste and add salt, if you wish.
  • Spoon a little into bottom of a pretty glass serving bowl that holds at least 3 cups (750 mL). Sprinkle with a third of celery and remaining coriander, then top with a third of shrimp. Repeat layering 2 more times, finishing with shrimp. If making ahead, cover and refrigerate overnight. Great with rice crackers.

Nutrition (per Serving)

protein
g
fat
4.5 g
carbohydrates
0.9 g
fibre
0.1 g
iron
0.6 mg
calcium
21 mg
sodium
127 mg
calories
60 

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